Servings: 12
Ingredients
- 500 g wheat flour
- 100 g oatmeal
- 200 ml milk
- 4 eggs
- 25 g sugar
- 10 g dry yeast
- 230 g room temperature butter
- sesame seeds for sprinkling
- egg yolk for spreading on muffins
Instructions
- Mix the yeast in 100 ml of warm milk with a little sugar and warm it for 20 min to start to soften and live.
- Mix the flour, oats and oatmeal.
- In another bowl, mix the milk, sugar, eggs and add the yeast-milk mixture that has started to settle.
- Pour the liquid into the flour and knead until all the flour is combined, then place in a warm place for 20 minutes and knead again. I used a food processor, on low speed. After kneading for about 5 minutes, I started to add the butter in batches. After adding all the butter, I kneaded for about 10 minutes. Until the dough is soft, non-sticky and pliable. Then cover and place in a warm place to rise.
- Shape the risen dough into muffins, I weighed 100g of dough per muffin. Once the muffins are done, let them warm up for about 20 minutes. Click the risen buns to make them flatter and brush them with beaten egg yolk.
- Bake in a 200 C oven for 15-20 minutes.
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